• Ingredients: 31
  • Serves: 2
  • Bake: Time Needed 20 Minutes

Tempered milk chocolate with ice, chopped high-quality milk chocolate. To make this tempered milk chocolate for 2 persons you will need Time Needed 20 Minutes for baking.


  • 3 cups/355 gram ice
  • 3 cups/465 gram chopped high-quality milk chocolate

Chocolate Syrup (makes 2 1/2 cups)

  • Water 2 cups
  • Sugar 1/2 cup
  • Cocoa powder 1/2 cup
  • Vanilla bean Seeds scraped from 1/3 bean


  • Chocolate Syrup 2 cups
  • Seltzer 2 cups

Special equipment:

  • Special equipment: cheesecloth; kitchen string; a 17- by 11-inch heavy roasting pan or 7-qt shallow flameproof casserole dish

For assembly

  • Powdered sugar
  • 2/3 cup raspberry jam
  • 8 tbsps. dark rum
  • 2 1-pound baskets fresh strawberries, hulled, sliced, or three 10-ounce package sliced frozen strawberries in syrup, thawed, drained well
  • 8 medium bananas, peeled, cut into 1/3-inch-thick slices
  • Additional fresh strawberries
  • Additional bananas
  • Whipped cream
  • Fresh mint sprigs

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 2 Reserve a handful of the chopped chocolate, and melt the rest gently in a stainless-steel bowl set over simmering water until it reaches 115°F/45°C on a candy thermometer.

    For this step you will need

  2. Step 2 Remove the bowl from the heat. Wipe the bottom of the bowl with a dry cloth to prevent water from splashing onto the work surface.

    For this step you will need

  3. Step 3 3 Sprinkle the reserved chocolate into the melted chocolate and stir. Cool the chocolate by placing over the bowl of ice for a few seconds at a time, removing it, stirring until smooth, and repeating until the temperature drops to 82°F/31°C.

    For this step you will need

  4. Step 4 4 Heat the chocolate again by placing the chocolate bowl back over the simmering water for 30 seconds to 1 minute at a time.

    For this step you will need

  5. Step 5 Once its temperature rises to 89°F/34°C, the chocolate is ready to use in candy bar production.

    For this step you will need